Pork Chops with Roasted Parsnips, Pears and Potatoes
These succulent pork chops marinate in a fragrant mixture of rosemary, olive oil, garlic and lemon zest for at least one hour before being roasted.
Pork Chops with Roasted Parsnips, Pears and Potatoes
Pork Chops with Roasted Parsnips, Pears and Potatoes
© Hugh Stewart
Pork Chops with Roasted Parsnips, Pears and Potatoes
Ingredients
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 12 garlic cloves, lightly smashed
- 4 large rosemary sprigs, cut into 2-inch lengths
- Zest of 3 lemons, removed with a vegetable peeler
- Freshly ground pepper
- Eight 8-to 10-ounce pork rib chops, 3/4 to 1 inch thick
- 6 parsnips, quartered lengthwise
- 6 firm but ripe Bartlett pears, quartered lengthwise and cored
- 3 pounds Yukon Gold potatoes, sliced 1/3 inch thick
- Kosher salt
- Minted Bread Vinaigrette
Directions
- In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.
- Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.
- Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.
- Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.
Pork Chops with Roasted Parsnips, Pears and Potatoes
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